Moist Carrot Cake (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 160 g - Flour
02 - 2 g - Baking powder
03 - 2.5 g - Baking soda
04 - 0.7 g - Ground cloves
05 - 3 g - Cinnamon

→ Wet and Fresh Ingredients

06 - 1 whole egg
07 - 1 egg yolk
08 - 2 egg whites
09 - A pinch of salt
10 - 200 g - Oil

→ Extra Ingredients

11 - 270 g - Granulated sugar
12 - 50 g - Crushed walnuts
13 - 135 g - Grated carrot
14 - 50 g - Shredded coconut

→ Frosting

15 - 175 g - Cream cheese (like Philadelphia)
16 - 70 g - Softened butter
17 - 35 g - Powdered sugar
18 - 25 g - Honey
19 - Vanilla extract - Adjust to taste

# Instructions:

01 - In a bowl, combine the flour, baking powder, baking soda, ground cloves, and cinnamon.
02 - Use a mixer to beat the oil and sugar together for about a minute. Add the whole egg and egg yolk next.
03 - Gently mix in the grated carrot, walnuts, and coconut. Slowly fold in the dry ingredients.
04 - Beat the egg whites with a pinch of salt until stiff peaks form. Fold this gently into the batter.
05 - Whisk together the cream cheese. Then add the softened butter, powdered sugar, and honey. If you'd like, mix in some vanilla for taste.
06 - Pop into a preheated oven at 150°C for an hour. Use the middle rack for best results.
07 - After the cake cools down, spread the frosting all over evenly. Sprinkle crushed walnuts to decorate if you'd like.

# Notes:

01 - Grease the pan really well beforehand
02 - Avoid overmixing the batter after adding the flour
03 - For freshness, store in a cool spot for up to 3 days
04 - Perfect for a snack or dessert

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